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Written by Jason · Friday, 09 October 2009 14:13
I've been making wine at home for a little over a year, up to this point only kits and fruit wines. This year I've taken the plunge and ordered 200 lbs of Cabernet Sauvignon, from the Central Valley California. Enlisting my friends and family as low cost labor, we've crushed, fermented, and pressed them into 13 gallons of wine. With a little more work, a lot of patience, and the willingness of the wine gods, we'll have wonderful wine for a 2011 release.
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